Andrea’s Chicken, Kale & Pumpkin Pasta with Sage-Garlic Butter Sauce
Eating healthily doesn’t mean you have to compromise on taste. Andrea from The Petite Cook used Bertolli with Butter and rustic Mediterranean ingredients to create a classic Italian and low-calorie pasta. Treat yourself to her easy Chicken, Kale and Pumpkin Pasta recipe with Sage-Garlic butter sauce tonight – you might just have found your new favourite Italian pasta dish.
Cooking time10 minutes
Prep time15 minutes
4 portions
Ingredients
- 350 g short pasta (tortiglioni,penne,farfalle)
- 250 g finely diced peeled and seeded pumpkin
- 1 medium shallot thinly sliced
- 1 tsp dried chilli flakes (optional)
- 2 sprigs of thyme teared
- 1 tbsp finely chopped garlic
- 6 thinly sliced sage leaves
- 100 ml vegetable stock
- 3 tbsp Bertolli with butter
- 150 g chicken breast fillets finely sliced
- 150 g kale leaves roughly chopped
- 1 tbsp toasted pine nuts (optional)
- 4 tbsp freshly grated Parmesan
- salt
- pepper
| Energy (kcal) | 430 kcal |
| Energy (kJ) | 1802 kJ |
| Protein (g) | 20.7 g |
| Carbohydrate incl. fibre (g) | 69.3 g |
| Carbohydrate excl. fibre (g) | 66.2 g |
| Sugar (g) | 2.8 g |
| Fibre (g) | 3.1 g |
| Fat (g) | 7.5 g |
| Saturated fat (g) | 1.6 g |
| Unsaturated fat (g) | 4.7 g |
| Monounsaturated fat (g) | 2.3 g |
| Polyunsaturated fat (g) | 2.4 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 25 mg |
| Sodium (mg) | 139 mg |
| Salt (g) | 0.34 g |
| Vitamin A (IU) | 2923 IU |
| Vitamin C (mg) | 33.3 mg |
| Calcium (mg) | 68 mg |
| Iron (mg) | 2.05 mg |
| Potassium (mg) | 437 mg |
Instructions
- Bring a large pot of water to a boil, then cook the pasta “al dente”.
- Meanwhile, heat a large skillet over medium heat. Add 1 tbsp Bertolli with Butter, followed by shallot, pumpkin, thyme, sage, garlic and chilli flakes. Stir to combined and cook for 5 min.
- Pour in the stock and continue to cook until the pumpkin begins to soften, about 5 min.
- Fold in the chicken, followed by the kale and continue to cook a further 5 min, then season to taste.
- Toss the pasta into the pan with the chicken & vegetables, stir in the remaining 2 tbsp of Bertolli with Butter for an extra silky final touch to the pasta.
- Remove from the heat, sprinkle with toasted pine nuts if using. Serve immediately with freshly grated Parmigiano and pepper on top.
